New smoker needs basic help

ltp1028 · December 2009

Just inherited a LBGE and have beef ribs that I want to smoke today.

I'm going to do a dry rub, but do not know whether to wrap them in foil, smoke them in the verticle rack that came with it or do it right on the grate, what temp and how long.

I know this is probably a question that gets asked over and over again, but I couldn't find anything in archives.

Thanks!

Tony

Panhandle Smoker · December 2009

You can do them right on the grate. You do have a plate setter right?
Here is a great method.
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

ltp1028 · December 2009

Plate setter? No just the grate and a v-shaped cradle (?) that you can put a turkey in or place ribs in vertically.

Mike in Abita · December 2009

That will present a little bit of a problem. Do you have a pizza stone or other large ceramic mass. If so you can set the stone on the grid then use a drip pan, a foil lined cake pan or other shallow pan will work well, on top of the stone. Put you ribs in the V rack and away you go. If you don't have a stone then just go with the cake pan on the grid with the V rack inside.

You should really consider getting the platesetter from your dealer. It is the perfect barrier to allow for long slow smokes.

ltp1028 · December 2009

Yes, I do a large ceramic plate I could use (and I thought my wifes Pampered Chef stuff was useless).

I'm planning on 200-225 for 3-4 hours. Sound about right?

Thanks for your help.

Tony
Rowlett, TX

Panhandle Smoker · December 2009

225-250 is good. A plate setter would be a good investment. Like Mike said you want a barried between the fire and the ribs. Plan on about a 4-5 hour cook indirect with a plate setter. Check out the link in my first reply, Thats how I do them and they turn out perfect every time.

Doug in Eggmonton · December 2009

The thermometer measures roughly 25 degrees warmer than the grid temperature. Get the egg stable at 250 dome and you'll be perfect. I would also guess you will be closer to 4-5 hours.

Have you calibrated your thermometer? There are good instructions here

Doug

ltp1028 · December 2009

Much thanks Mike and Eddie. I will make that investment in a plate setter and take the other advice you gave me.

Thanks again and I will post later how it turns out.

Tony
Rowlett, TX

Panhandle Smoker · December 2009

This is an XL but the set up is the same for the large, Plate setter legs up with the drip pan sitting on the plate setter and then the cooking grid and then the ribs.

FearlessGrill · December 2009

Ltp,

Welcome.

As others have said, you need to set up for indirect cooking to do this well. Once you have, here are a couple of beef rib cooks I've done for you to look at. I usually do them at 225-250 dome, for at least 5 hours, and sometimes for 6 or 7.

Smoked Beef Ribs with Maple Bourbon BBQ Sauce

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6a00e5502e1c018834011168691bf7970c-800wi

Coffee-Cardamom Beef Ribs

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Hope this helps. Good luck with your cook.

-John

ltp1028 · December 2009

Thanks John. Those look beautiful. As I said before, will post to let ya'll know how I fare and maybe ask more questions.

FearlessGrill · December 2009

Cool. Click on the links for info on how I set up my cooks.

-John

New smoker needs basic help

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